INGREDIENTS
3/4 cup
Arugula, fresh
1/3 cup
Flat-leaf parsley
2 cloves
Garlic
1 14 ounce can
Tomatoes
1 tsp
Anchovy paste
2 tbsp
Capers
1/4 cup
Spanish or greek olives, pitted
8 oz
Spaghetti, whole-wheat thin
1/8 tsp
Red pepper flakes
1 tbsp
Olive oil, extra-virgin
1/4 cup
Parmesan, grated
1 tablespoon fresh oregano leaves or 1 teaspoon dried